Whether you’re heading to the game or just out to a local park, it pays to plan ahead and prepare a menu that is easily portable and arrives just as you had hoped it would.
We recommend cooking dishes that take advantage of the in-season produce and using your wonderbag for best results. With very little prep, you can spend 10-15mins in the morning beginning the cooking process of your recipe, and by the time you arrive at the game or party, your dish will be ready to serve when you are.
It makes catering for the masses incredibly easy, and the wonderbag’s convenient, portable function means you can have hot, delicious meals whether you are.
Take a look at our top tailgate party recipes that travel well, and are easy to make using your wonderbag:
Chilli Con Carne
Serves 4-6 | Prep time: 15 mins | Stove top: 35 mins | wonderbag: 2 hours
600g beef mince
1 onion, finely chopped
1 green bell pepper, diced
3 clove garlic, chopped
5 ml cayenne pepper
30ml tomato paste
15ml cocoa powder
600g crushed tomatoes
2 beef bouillon cube
3 x 400g black beans. Drained and rinsed
7 ½ ml hot sauce
10ml coarse black pepper
Grated cheese, sliced spring onions and sour cream for toppings
Heat the oil in a medium sized pot, add the onions and garlic and fry until lightly browned. Add the mince and fry for 10 minutes until browned. Add the remaining ingredients, bring to the boil, turn down the heat and simmer for 15 minutes. Stir occasionally to prevent the beans from sticking. Place the lid on and simmer for a further 5 minutes. Place the sealed pot in the Wonderbag on a mat or cloth, seal and leave to cook for 2 hours. Serve with tacos or tortillas, grated cheese, sour cream and chopped spring onions
Sticky Chili Chicken Wings
Serves 4-6 | Prep time: 15 mins | Stove top: 30 mins | wonderbag: 3 hours
1 large onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 chilli’s, chopped
3 clove garlic, chopped
24 chicken wings with the wing tip cut off
1 x 400g tin tomato puree
150ml sweet chilli sauce
90ml chopped coriander
In a medium sized pot, heat the oil and brown the chicken wings. Remove and set aside. In the same pot, brown the onion and garlic and fry the pepper. Add all the remaining ingredients and chicken wing and bring to the boil Turn down the heat, place the lid on the pot and simmer for 15 minutes. Place in the Wonderbag on a mat or cloth, seal and leave to cook for 3 hours. Open and brown under the grill if desired. Serve with basmati rice or fresh crusty bread.
Italian Meatballs In Tomato Sauce
Serves: 4 | Prep time: 30 mins | Stove top: 40 mins | wonderbag: 6 hours
4 tbsp olive oil
2 yellow onions, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 tbsp dried basil
4- 14oz/397g cans diced tomatoes
1- 5oz/142g can tomato paste
1 tbsp salt
¼ cup water
½ cup milk
1 cup breadcrumbs
½ cup shredded Parmesan cheese
2 tsp dried oregano
1 tsp garlic powder
½ tsp crushed red pepper flakes
¼ tsp nutmeg
1 tsp salt
1 tsp black pepper
1lb/0kg/0kg ground beef
1lb/0kg/0kg ground pork
For Garnish: fresh basil leaves, shredded Parmesan cheese
Sauce Method: Heat a 5 quart pot on medium-high. Add olive oil and onions, and sauté for 10 minutes, stirring frequently. Add the carrot and cook for 5 minutes. Mix in the garlic and basil and cook for 30 seconds. Add the diced tomatoes, tomato paste, salt and water, and bring to a boil. Reduce heat to med-low and simmer, covered, for 25-30 minutes, while you make your meatballs.
Meatball Method: Using a fork, whisk together eggs and milk. Add the rest of the ingredients except for the meat, and mix well to ensure the seasoning will be evenly distributed when you add the meat.
Still using a fork, fold in the ground beef and pork and mix well. Using your hands, shape into 1 ½ inch meatballs, and place on a lightly greased baking sheet(s). Set your oven broiler/grill to high, and position the top rack so that the meatballs will be about 3 to 4 inches from the heat source. Cook the meatballs for 3-4 minutes to set the structure of the meatballs. Gently fold the lightly grilled meatballs into the simmering sauce, cover and simmer another 10 minutes. Place the lidded pot into your wonderbag and seal for 6-7 hours.
To Serve: Salt and pepper to taste, serve over pasta, make meatball subs, or with toothpicks as a party snack. Topping it with fresh basil leaves and shredded Parmesan adds beauty and flavor!
Tip: Get your sauce going first so that it’s warmed and ready for you to add the meatballs. Try to find a good brand of diced tomatoes that doesn’t add sugar and salt to maintain the nutritious aspect of this dish, and control your own flavor. For the meatballs, we recommend blending of ground beef and pork as adds more depth of flavor, but you can of course use 100% of either one.
Prep time: 10 mins | Stove Top: 30 mins | wonderbag: 4 hours
1 boneless or bone in pork shoulder ( approx. 4lb/2kgs with fat on)
2 tbsp olive oil (for browning shoulder)
1 tbsp dark brown sugar
1 tbsp chili powder
1 tbsp kosher salt
1 tsp cumin powder
½ tsp cinnamon powder (or can use your favorite Cajun seasoning / rub)
2 medium yellow onions, chopped
4 medium garlic cloves, crushed
1 cup chicken broth
¼ cup apple cider vinegar
1 Tbsp Worcestershire sauce
Favorite barbecue sauce (optional)
Ask the butcher to cut the pork shoulder into large chunks (approx. 2 - 3 inch pieces). Keep fat on and pat dry with paper towel. Mix the sugar, cumin, cinnamon, chili powder and salt in a large mixing bowl – or use your favorite Cajun spice rub. Rub the spice mix all over the pork pieces. Heat 1Tbsp of the oil in a 6 quart pot over medium heat and brown the pork on all sides - brown it in batches and add more oil if needed. Remove the meat from the pot and keep to one side. Add the chopped onions and garlic to the pot the meat was browned in and let cook for a few minutes until soft. Add the chicken broth, apple cider vinegar and the Worcestershire sauce and place the pork back into the pot and cover with a tight fitting lid. Bring to a boil then reduce heat to low and simmer for about 20 – 30 minutes with the lid on. Place your lidded pot in the Wonderbag for a minimum of 4 hours to finish cooking (can easily be left all day). Remove a piece of meat from the pot and meat should be falling apart and tender. Take all the meat out of the pot and place on a cutting board - using 2 forks shred the meat into bite size pieces – discard any large pieces of fat and remove and discard any bones ( if has any). Strain the onion mixture meat was cooked in over a strainer and keeps the strained liquid to one side. Return the shredded meat back to the pot and spoon the strained cooking liquid. Add a ¼ cup of it at a time - back into the shredded meat until the pork is just moist or instead of the cooking liquid you can add your preferred barbeque sauce to moisten the meat.
Prep time: 10 mins | Stove top: 15 mins | wonderbag: 2 hours
5 Tbsp olive oil
1 medium onion, peeled and diced
2 cloves garlic, peeled and minced
1 red bell pepper, seeded and coarsely chopped
1 medium zucchini, stem removed and chopped into 1/2 inch cubes
1 medium yellow squash, stem removed and chopped into 1/2 inch cubes
1 medium eggplant, ends removed and chopped into 1/2 inch cubes
4 large tomatoes, coarsely chopped
1 Tbsp fresh thyme leaves, chopped
1 Tbsp fresh oregano leaves, chopped
Salt and Pepper
1 baguette, sliced into ¼ inch slices
6oz/170g goat cheese
Ratatouille: Heat 3 Tbsp of oil in a large 4-5 quart pot over medium heat. Add the onions and sauté for 5 minutes, until soft and light brown. Add the garlic and sauté for 1 minute until fragrant. Add the peppers, zucchini, squash, eggplant, tomatoes, thyme and oregano and stir to combine. Season with salt and pepper. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally, until the tomatoes release their juices and begin to boil. Place lidded pot into Wonderbag for 2 ½ hours.
Crostini: Preheat oven to 375°F. Using a pastry brush, apply the remaining 2 Tbsp of olive oil on the slices of the baguette. Place bread slices on cookie sheet and toast in the oven for 8-10 minutes or until lightly toasted. Top each slice with 2-3 Tbsp of ratatouille mixture.
Tip: Spread goat cheese on each crostini slice before ratatouille topping.
Spinach and Ricotta Lasagna
Prep time: 15 mins | Stove time: 20 mins | wonderbag: 2 hours
2 Tbsp olive oil
10oz/283g/283g chopped frozen spinach, thawed and squeezed to remove excess moisture
1- 14oz/397g can artichoke hearts, chopped
10oz/283g/283g mushrooms (fresh or canned)
¾ cup black olives, sliced
1 cup ricotta cheese
¾ cups grated Parmesan
3 cups tomato sauce
6 regular lasagna noodles (not no-boil noodles)
1 ½ cups grated mozzarella
Salt and pepper
Sauté fresh mushrooms in 1 Tbsp of olive oil until soft, set aside. In a bowl, mix spinach, artichoke hearts, mushrooms, olives, ricotta and ½ cup of Parmesan. Spread ¾ cup of the marinara sauce in the bottom of a 5-6 quart lidded pot or stove to oven lidded casserole dish. Top with 2 lasagna noodles (breaking to fit), ¾ cup of the remaining marinara, half the spinach mixture, and ½ cup of the mozzarella; repeat. Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan. Bring to boil on stove for 15-20 minutes. If using casserole dish place uncovered in a preheated conventional oven at 425°F for 15 minutes to brown cheese and sauce. Place the lidded pot or lidded casserole dish in Wonderbag and cook for 2 ½ to 3 hours.